Gazpacho (chilled tomato soup)

Serves 6

Soup Ingredients:

• 800g large ripe tomatoes
• 2 red peppers, chopped
• ½ red onion, finely chopped
• 1 cucumber, finely chopped
• 3 spring onions, finely sliced
• 2 garlic cloves, coarsely chopped
• 2 tablespoons sherry vinegar or red wine vinegar
• 1 tablespoon tomato puree
• 1 teaspoon smoked paprika
• 1 teaspoon fresh tarragon
• A pinch of caster sugar
• 3 tablespoons extra virgin olive oil

Here’s what to do:

1. Peel the tomatoes: make a small cut in the skin of the tomatoes and plunge them briefly into a pan of boiling water for a few seconds, then scoop out and drop into a bowl of cold water.
2. Remove the skins, then quarter and remove the seeds. 
3. Place the tomatoes in a blender with the rest of the ingredients (reserving a little of the red pepper, red onion, cucumber and spring onion for garnish). 
4. Blend until smooth, adding a splash or two of water to loosen if it’s too thick. 
5. Season with salt and freshly ground black pepper. 
6. Transfer to a bowl, cover and place in fridge to chill for 2 hours. 
7. Serve chilled soup in bowls topped with croutons and vegetable garnish.